Bang Bang Chicken Salad
Juicy tender shredded chicken covered with a savoury, nutty, spicy sauce with a hint of tangy and sweet notes.
- 1/4 small white cabbage finely sliced
- 1/4 small red cabbage finely sliced
- 2 medium carrots peeled and julienned
- 1 red pepper finely sliced
- 4 large cooked chicken breasts shredded
- Small handful coriander leaves roughly chopped
- Small handful Thai basil leaves roughly torn
- 1 lime juiced
- BANG BANG SAUCE
- 150 g crunchy peanut butter
- 1 tbsp rice wine vinegar
- 1/2 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- TO SERVE
- 1 red chilli finely sliced or diced
- 1 tbsp roasted peanuts roughly chopped
- 2 limes halved
Place the finely sliced white and red cabbage, the carrot and pepper in a large mixing bowl. Shred the chicken into large pieces and add to the bowl with the lime juice plus all bar a handful of the coriander and the basil. Squeeze the juice of the lime over and mix to combine. Set aside.
To make the sauce combine all the ingredients in a small food processor and whizz adding a spoonful of water at a time to get the sauce to the consistency of thick cream. Season to taste.
Stir the sauce into the vegetables and chicken and toss throughly so everything is coated evenly.
Pile into a serving bowl and garnish with red chilli, peanuts and the remaining herbs sprinkled over the top with the lime wedges on the side to squeeze over.
TOP TIPS
I tend to poach the chicken for Bang Bang chicken by placing it in a shallow pan of stock (around 500ml) flavoured with a knob of roughly chopped ginger, 1 tsp. Chinese five spice, two star anise, a splash of soy and a couple of chopped spring onions. Bring that to the boil, then reduce the heat, cover and simmer for 10-12 minutes until the chicken is cooked through. Alternatively you can use left over roast chicken or roast some chicken breasts.
Not all peanut butters are equal. I like Pip and Nut or Manilife as they are basically ones that are all peanut with a bit of salt. You can also use crunchy almond butter for a change.
You can change the veggies and add cucumber or take out the cabbages and add cucumber, more carrot, spring onions and some noodles. I like rice noodles or soba noodles added to this. I basically use what I have in the fridge.